Saucy Bratwurst Supper Recipe

5 2 6
Saucy Bratwurst Supper Recipe
Saucy Bratwurst Supper Recipe photo by Taste of Home
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Saucy Bratwurst Supper Recipe

Read Reviews
5 2 6
Publisher Photo
For a change-of-pace dinner menu, I pull out this sensational bratwurst recipe. The caraway and other seasonings give this meaty main dish wonderful old-world flair. My husband thinks it's terrific. -Robin Huber, Calgary, Alberta
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 4 to 6 fresh bratwurst links
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups sliced fresh mushrooms
  • 2 medium tomatoes, chopped
  • 2 tablespoons cider vinegar
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup apple juice
  • 2 tablespoons cornstarch
  • 1/4 cup water

Directions

In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes.
Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°.
Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst. Yield: 4-6 servings.
Originally published as Saucy Bratwurst Supper in Taste of Home August/September 1998, p29

Nutritional Facts

1 each: 251 calories, 17g fat (6g saturated fat), 34mg cholesterol, 520mg sodium, 15g carbohydrate (9g sugars, 2g fiber), 10g protein.

  • 4 to 6 fresh bratwurst links
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups sliced fresh mushrooms
  • 2 medium tomatoes, chopped
  • 2 tablespoons cider vinegar
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup apple juice
  • 2 tablespoons cornstarch
  • 1/4 cup water
  1. In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes.
  2. Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°.
  3. Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst. Yield: 4-6 servings.
Originally published as Saucy Bratwurst Supper in Taste of Home August/September 1998, p29

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Reviews forSaucy Bratwurst Supper

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MY REVIEW
[email protected] User ID: 6993142 48509
Reviewed Oct. 12, 2014

"I agree with the reviewer below--the amount of sauce might be a bit much for the number of brats you're cooking BUT the flavor is super! Something different other than grilling the brats. The sauce IS great over mashed potatoes and a good way to use up all that sauce. I confess, I have always hated caraway seeds so I leave them out--it's just as good that way too. Also, I don't like things to be too sweet so I reduced the apple juice to 1/2 C. and added in 1/2 cup of chicken stock. I think that's the perfect blend but do it your way!"

MY REVIEW
lurky27 User ID: 1251896 29319
Reviewed Nov. 4, 2009

"This is delicious, BUT it makes a ton of sauce. We freeze the leftover sauce and when we're in the mood for it again, we buy a new package of bratwurst links, brown them, then add the sauce. easy!"

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